Ingredients
1 lb very lean pork
3/4 lb skinned chestnuts
1 tsp seseme oil
5 tbsp soy sauce
1 tsp dark brown sugar
1 lb fresh leaf spinach
2 tbsp dry sherry (optional)
Directions
Cut the pork into small bite size cubes and place in frying pan with
2 cups of water and bring to a boil. Remove residue and cover tightly
and simmer for an hour. Place the chestnuts into a large pan with
enough water to cover, and bring to a boil, reduce heat, cover and
simmer for an hour. Drain the chestnuts and add to pork meat with the
soy sauce, sherry and dark brown sugar. Cook slowly for an additional
25 minutes. Wash the spinach very thouroughly and drain. Place into
frying pan or wok along with 1 Tablespoon of the liquid from the pork
and 1 teaspoon seseme oil. Set heat to high and cook for approx. 5
minutes stirring constantly. Place the spinach into a deep dish;
place pork on top of spinach and pour the juices over top. Serve very
hot....
Servings: 6 servings
Pork With Chestnuts Recipe brought to you by Recipe Ideas
Categories: Meat; Nut; Pork
The History of Recipes
It is possible to follow the history of meal recipes far back into the far past, in fact as far as the Egyptians, and possibly even further. In practice though, these, ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius created a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman chefs made use of many herbs and spices, including some familiar names such as thyme, mint and parsley. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new tastes caused an outbreak in publications on food, the majority of which are kept safe in private libraries. For the decades that followed, the families of Europe strove to lay on the best banquets, and because of this chefs and their recipe collections were greatly in demand. However, it wasn`t until the 1800s that fine cookery and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cookbooks were starting to become popular due to higher levels of literacy, more spare time and being a little richer. |
We hope you enjoy this Pork With Chestnuts recipe.
